prime rib help

[deerhunter_98520]

Ok guys the gf wants me to smoke the prime rib for xmas this year  only problem...ive never smoked one  i smoke ribs and pork butt......what temp do you guys run and for how long...internal temp to remove it from the smoker? What rubs do you use?

[Curly]

I'm interested in the replies to this as well.   

[dscubame]

You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat.  I prefer 225 degrees because I do not enjoy the fat and like my meat done.

As far as time only a thermometer can tell you that.  Bring it up to the desired temperature based on how you like your meat.  3-5 hours.

[deerhunter_98520]

This all got started cause my gf was bragging about my ribs to her friend....now i got volunteered to smoke 10 prime ribs for her wedding and shes payin me 

[Kc_Kracker]

ten? wholy smokes do they all have to be done at once? 

[92xj]

You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat.  I prefer 225 degrees because I do not enjoy the fat and like my meat done.

As far as time only a thermometer can tell you that.  Bring it up to the desired temperature based on how you like your meat.  3-5 hours.

Prime rib?  Anything over 135 internal temp and youre crazy!
It better be bleeding when you're eating it.

[deerhunter_98520]

I sure as hell hope not  i dont have a smoke house.....maybe i can get them to buy the supplies for a smoke house as payment...now theres an idea

[nailbender]

I've always had my butcher preseason it for me. Turns out really good so I've had no reason to change. I also have them leave the bones on, makes for better flavor I believe. But I smoke mine at 220-230 deg. for about 20 min per pound and remove it once temp reaches 120-125 for med rare. It will contiue to cook after you've removed it. Wrap it up with foil and cover with a towel or two and let it rest for 15min. Lets the juices come back into the meat. Cut and serve. Pretty easy stuff really. Don't over think it cause it is that simple.

[dscubame]

You want to be at least at 180 degrees which is the temperature the collagens in the connective tissues of the muscle start breaking down (rendering as some call it), melting the fat.  I prefer 225 degrees because I do not enjoy the fat and like my meat done.

As far as time only a thermometer can tell you that.  Bring it up to the desired temperature based on how you like your meat.  3-5 hours.

Prime rib?  Anything over 135 internal temp and youre crazy!
It better be bleeding when you're eating it.

Smoker temperature not the internal meat temperature that you take it out at.

[92xj]

I'd get my smoker temp to 225 using a light wood, apple or cherry.  Then, place my Prime Rib in after sitting on the counter for 2+ hours to bring the internal temp for 35ish when in the fridge to 50ish.  Put on smoker with thermometer and when it hits 125 internal, pull it off, wrap in foil and let sit till it hits 133.  At that point unwrap cut and eat.  I dont think you will get a super crunchy crust at these temps compared to the oven, but it will be good eats.

[dscubame]

I've always had my butcher preseason it for me. Turns out really good so I've had no reason to change. I also have them leave the bones on, makes for better flavor I believe. But I smoke mine at 220-230 deg. for about 20 min per pound and remove it once temp reaches 120-125 for med rare. It will contiue to cook after you've removed it. Wrap it up with foil and cover with a towel or two and let it rest for 15min. Lets the juices come back into the meat. Cut and serve. Pretty easy stuff really. Don't over think it cause it is that simple.

nailbender brings up a very important point that is once you pull it the cooking continues so pull it out at a lesser temperature as it will still climb while it "rests" in foil or on the counter.  And "resting" the meat is arguably one of the most important parts of the cooking process.   

[deerhunter_98520]

Do you guys just burn wood or run some charcoal with chips on top?

[Pathfinder101]

Nothing to add, just want to follow the thread 

[gaddy]

& when cutting your slabs to serve have a pan of hot au-jue on the stove to throw them in for the ones that want them done more than others or to warm if needed.
i personally like mine med rare, wife-rare, others well done but all like it warm.
cut, pan to doneness & plate takes no time & for me no thinner than 1 1/4"

[nailbender]

Do you guys just burn wood or run some charcoal with chips on top?

I use a Bradley smoker. But have doner it over charcoal as well. The key is heat... Slow and low. Charcoal you need to offset to one side of the Q. And yes wood chips for me is a must. Fruit woods are typicaly tamer (sp) and best for poultry or fish. Oak, mesquite, ect are great for beef.

I just did a smoked turkey yesterday to prove to the wife it was good. Smoked with cherry wood and a dry rub... Well now she say's I get to do the turkeys from now on. go fiqure

[CAMPMEAT]

I take ALL of my beef roasts out at 130 degrees. You want it no higher than 140 if you want it med rare. Cook it to 180 if you want shoe leather.

[nailbender]

As I read it.. it was the cooking temp he was talking about not the meat temp @ 180.

@ 180, I don't think my dog could chew it

[deerhunter_98520]

 yeah 180 wpuld be some prime rib jerkey 

[kisfish]

Salt, pepper, and garlic. I would cut and tie the bone. Just ask the butcher to do that for ya. It will make it much easier to slice and serve but that's just my

[CAMPMEAT]

As I read it.. it was the cooking temp he was talking about not the meat temp @ 180.

@ 180, I don't think my dog could chew it

10-4

[brew]

for my last 8 lb prime rib i used a dry rub of 1/4 cup each of kosher/sea salt, cracked pepper, onion powder and garlic powder.  put it in my bradley smoker at 225 degrees with cherry wood for about 4-5 hours until the internal temp was about 127 degrees.  took it out and wrapped it in foil, wrapped in old towels and put it in a small cooler that it just fit in for 2 hours.  once about ready to eat put it unwrapped in the oven at 550 degrees for about 8 minutes to crust it.  doing the FTC (foil, towel, cooler) brought the internal temp up to about 135 which was about perfect for us.  you can buy an internal temp probe at most any sporting goods store for around $20 and its the best investment i've made.  outside ends were medium and inside was a perfect medium rare.  now everyone chips in to buy a rib roast for dinner as it was awesome.  obviously you don't have to do it in a bradley just put some good sweet smoke on it ( i don't like hickory or mesquite for this application) and watch the internal temp.  I would recommend the FTC method because once you heat meat up the juices spread to the outside of the meat and if you cut it right away the juices are lost...you need to let the meat rest to absorb the juices back to the center.  I've pierced the meat before to add actual cloves of garlic but found that these holes allow the juices to escape so I wouldn't recommed it...good luck

[deerhunter_98520]

Thanks for all the tips guys 

[Blacklab]

Here's my  you really stepped in it huh   

What ever rub you like on your rib roast use. Also anything you can cook in a oven you can cook in a smoker, it just takes longer. As said earlier internal meat therm is a must!!!! Being able to know the temp of the meat without opening the door is a plus. Cooking @ low temps your carry over typically would be 5 or so degrees. For beef hickory is a go to wood for most. Then again it's all preference. Gl and have fun

[johnnyaustin44]

Definitely be giving this a shot

[Kc_Kracker]

  i loooooooves me some prime rib 

[MP123]

Yummmm 

I like the idea someone had of smoking it low but then finishing it quick in at hot oven to get the bark going.

And yeah, a digital quick read thermomter really helps with cooking anything on the large side.

[Kc_Kracker]

if you cant find the answers your sure are exact, when all else fails these are the right boys i turn to  http://www.smoked-meat.com

[smdave]

Not sure about the BBQ but this is the seasoning you want.

http://www.bbqgalore.com/Sniders_PrimeribSeasoning.html

Buy it from where you want it is the best prime rib seasoning. Food Pavillion sells it. not sure where else to get it, I have purchased it online also.

[nailbender]

if you cant find the answers your sure are exact, when all else fails these are the right boys i turn to  http://www.smoked-meat.com

Agreed 

[WCTaxidermy]

All excellent points and tips.  One more word of advise.  If you get a Prime rib tied with the bone on, cut the ties and remove the bone.  Apply your rub real good, and then re-tie the bone back on.  It allows the rub to penetrate the meat from the bone side as well.  Smoke bone side down.  Good luck and don't forget to post pic's BEFORE you eat it all.